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Cranberry Lemon Ricotta Muffins

I very much enjoy baking, but due to time restraints I don't have too many opportunities to make fancy desserts. Most of my time spent in the kitchen is devoted to making healthy meals. I also like to keep my sugar intake to a minimum, and with just two of us living here, most recipes yield too large a portion with a corresponding immense temptation. It's true that I could find lots of eager friends who would share, but like I said, I'm a busy person.

That's why quick breads, both sweet and savory, are so favored by me. Generally, they require little fuss and are essentially foolproof once you understand the basics. I based this recipe for cranberry lemon ricotta muffins on Molly Katzen's cherry-vanilla ricotta muffins. The original recipe comes from her Sunlight Café, a book cherished not only for straightforward and delicious breakfast ideas, but also for the selection of creative quick break ideas.

Feel free to omit the sour cream and use 1 cup of ricotta cheese instead.

In a large bowl, combine the flour, salt, baking powder, baking salt, lemon zest and sugar. In a medium bowl, beat together the ricotta and buttermilk. Add the eggs, one at a time, beating well with a wire whisk after each addition. Beat in the lemon juice.

Pour the ricotta-buttermilk mixture along with the melted butter and dried cranberries into the dry ingredients and stir just to combine.

Spoon the batter evenly into the muffin cups. Bake for 20 to 25 minutes or until the muffins begin to brown and a cake tester inserted into the center of a muffin comes out clean. Leave in the pan for 5 minutes, then transfer to a wire rack to cool.

Based in London, Ontario, a veteran vegetarian for 23 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.